‘Apam Pasang’ Still A Favourite During Ramadan, But Harder To Find

By Mohamad Harith Mohamad Nizar

KUALA KANGSAR, March 12 (Bernama) -- Every Ramadan, the traditional treat ‘apam pasang’ remains highly sought after by its loyal fans despite being available only in Kuala Kangsar.

Known locally as ‘apam kuale’, the round, soft and white kuih is becoming increasingly hard to find due to the tedious preparation process, with fewer people willing to continue the craft.

Traditional kuih maker Fairus Isa, 55, said the lengthy preparation time is one reason not many entrepreneurs want to produce the delicacy for sale.

Fairus, who learned the skill from her late mother-in-law Som Alang Said, has been in business for 34 years.

“At first, it was difficult because making the base ingredient, fermented rice (tapai nasi), takes time. But now, I’m used to it,” she told Bernama.

She said the preparation of tapai nasi alone takes about two days to achieve the right balance of sweet and sour flavours.

“Only after that can we mix it with rice flour and sugar to make the perfect apam pasang,” she said.

During Ramadan, Fairus starts preparing the mixture as early as 8 am before letting it rest for about five hours.

“It takes five hours before it’s ready for steaming. The most time-consuming part is making the tapai nasi. By 2 pm, I can deliver the apam pasang to vendors at the Arena Kuala Kangsar Ramadan Bazaar,” she said, adding that sourcing wild banana leaves for wrapping is another challenge.

Fairus said the kuih is called ‘apam pasang’ because two pieces are placed together after being wrapped in banana leaves and are often enjoyed with grated coconut or curry gravy.

She added that making the kuih has become more efficient, as modern gas stoves replace traditional wood-fired cooking.

For Ramadan, Fairus produces about 100 pieces of apam pasang from Monday to Friday, increasing the quantity to around 200 on weekends.

Meanwhile, Nancy Mat Salleh, 63, a kuih vendor at the Arena Kuala Kangsar Ramadan Bazaar for some 20 years, said she prefers to source apam pasang from Fairus rather than making it herself due to the time-consuming preparation.

“The process is too long, especially making the tapai nasi. The kuih always sells out quickly because people love the taste,” she said.

-- BERNAMA